There are several theories as to how it came to be called heshiko.

Where it is made

Wakasa area (including Kono district in Reihoku)

Main ingredients

Mackerel, salt, konuka, chili pepper

Taking advantage of this, "Namagusa-jiru" is a traditional dish that has been made only in this area.

Where it is made

Shinbo District, Obama City

Main ingredients

grilled mackerel, fu, tofu, chikuwa (bean curd), fresh shiitake mushrooms, shimeji mushrooms, kamaboko (fish paste), green onions

The local people call it "Saba Nuta. Locals call it "nota" or "dorozu," and it has been handed down from generation to generation.

Where it is made

Obama area

Main ingredients

Mackerel, green onion, miso, mustard paste, sugar, vinegar, salt

In the Wakasa region, where mackerel of such high quality are caught, "Maruyaki Saba" is a local dish made by grilling the whole fish on bamboo skewers.

Where it is made

Wakasa area

Main ingredients

Chub mackerel

In Fukui Prefecture, it is called "Honkosan" or "Oko-sama. It is meant to honor Shinran's teachings and to express gratitude for his virtues.

Where it is made

All over the prefecture

Main ingredients

Vegetables, grains, etc.

Mashed soybeans dissolved in miso soup is called "gojiru miso soup." There are all sorts of ingredients and ways of making the soup depending on the region and the individual households.

Where it is made

Reihoku area

Main ingredients

Soybeans, miso soybean paste, green onions

The largest event of the year in Jodo Shinshu Buddhism, called Hoonko, takes place from fall to New Year’s around the anniversary of sect founder Shinran’s death (November 28 in the lunar calendar…

Where it is made

Reihoku area

Main ingredients

Atsuage (thick fried tofu)

“Fu no karashi ae” is one of the vegetarian dishes served to the people who gather to observe the Hoonko, and because it uses wheat gluten and miso, it’s a valuable source of protein among…

Where it is made

Reihoku region

Main ingredients

Wheat gluten, cucumber, Japanese mustard, miso, sugar, vinegar, salt

"Suko" is one of the vegetarian dishes that is given out to the people who gather for Hoonko.

Where it is made

Okuetsu Area

Main ingredients

Aka-zuiki (yatsugashira taro stems)

It is a local food representative of Fukui Prefecture, which has been loved since long ago. It is called "yomokonji" in the Kono area of Minamiechizen Town (formerly Kono Village).

Where it is made

All areas within Fukui Prefecture

Main ingredients

Furu-takuan (old pickled daikon)

During the mid-18th century, from the middle of the Edo period to the Meiji 30s, merchant ships called "Kitamae-bune" sailed westbound from Hokkaido to Osaka, trading goods as they traveled from one…

Where it is made

All over Fukui Prefecture

Main ingredients

Konbu (Kelp), Dried and sliced red herring

"Hoonko” is an annual major event of the Jodo Shinshu sects of Buddhism, in honor of the anniversary of the passing of its founder, Shinran Shonin.

Where it is made

Okuetsu Region

Main ingredients

Japanese Taro

Choju Namasu is a dish that is popular during the New Year's holiday. Its name implies that it brings about longevity. The dish contains daikon radish, which is rich in an enzyme called diastase.

Where it is made

Reihoku region

Main ingredients

Daikon radish, Carrot, Pea pod, Deep-fried tofu, White sesame seeds, Vinegar, Sugar, Miso, Melted mustard

Gonza is a simmered dish made with smashed soybeans and daikon radish. It received its name from someone named "Gonzaburou" who created it.

Where it is made

East Side Area of Fukui City

Main ingredients

Daikon Radish, Carrot, Uchimame (boiled and smashed soybeans), Soy Sauce

One of the preserved foods made from herring is "Nishin Sushi" or "Nishin-zushi." This sushi, pickled with herring, is prepared during the summer and consumed in autumn, maturing over 2 to 4 weeks.

Where it is made

Reinan Area

Main ingredients

Daikon radish, Carrot, Filleted herring (Nishin), Koji (fermented rice malt)

"Hazushi" is a type of sushi wrapped in leaves of Aburagiri (Tung tree), a deciduous tall tree belonging to the Theaceae family.

Where it is made

Denga Area Fukui City, Tannan Area

Main ingredients

Short-grain rice, Glutinous rice, Adzuki beans (sweet red beans), Hijiki seaweed, Dried shiitake mushrooms, Aburaage (fried thin tofu), Carrots, Aburagiri leaves (Tung tree leaves)

"Happazushi" is a type of sushi that involves wrapping vinegared rice, Masu(=trout), and ginger in the leaves of the Vernicia (Aburagiri), a deciduous tall tree belonging to the Toadflax family.

Where it is made

Kuzuryu river Area (mainly Eiheiji District)

Main ingredients

Rice, Salted trout, Ginger, Vinegar, Sugar, Salt and Vernicia leaves

Despite its simplicity, "hobameshi" was recognized for its cultural significance, and in 1986, during the "Furusato Onigiri Matsuri" (Hometown Rice Ball Festival) held by the Food Agency (now the…

Where it is made

All of Fukui Prefecture

Main ingredients

Hoba Leaves(Magnolia Leaves), Rice, Kinako (Roasted soybean flour), Sugar

In Fukui Prefecture, where life expectancy is one of the highest in Japan, the most commonly eaten soba is “Oroshi Soba”, “Soba” Noodles with grated Daikon radish.

Where it is made

All of Fukui Prefecture (Mainly in the Reihoku Region)

Main ingredients

Raw Buckwheat noodles, Daikon radish, Bonito flakes, Green onion

Leftover Mochi is then used to prepare "Zoni," a traditional soup. During this time, gratitude is expressed for the previous year's harvest and the safe passage into the new year.

Where it is made

All of Fukui Prefecture

Main ingredients

Round rice cake, Turnip, Miso, Bonito flakes

"Hamana Miso" is a seasonal local dish, available only in winter.

Where it is made

Reihoku Region

Main ingredients

Rice koji(=malted rice), Beans koji(=malted beans), Salt-pickled eggplant, Soy sauce

"Bokkake" is a local dish that has been enjoyed in Fukui Prefecture for over 100 years (since the early Taisho period).

Where it is made

Reihoku Region, Sakai City, Katsuyama City, and others

Main ingredients

Atsuage(=thick deep-fried tofu), Gobou(=burdock root), Carrot, Konjac(=yam cake) noodles,Bonito flakes

Cha-meshi is said to have originated from "Nara Cha-meshi," which was first served at Todaiji Temple and Kofukuji Temple in Nara, and was handed down by travellers to Imajo, which was an post town.

Where it is made

Imajo district

Main ingredients

Glutinous rice, Short-grain rice, Soybeans, Hojicha (coarse tea) with beans

The famous red turnip in Fukui Prefecture is a traditional vegetable known as "Kochi Akakabura," cultivated vigorously in the Kohi community of the Miyama area in Fukui City for over 800 years.

Where it is made

Miyama district

Main ingredients

Red Turnip, Salt, Vinegar, Sugar (coarse-grained sugar)

"Seige (se-e-ge)" is a local dish in Fukui Prefecture, featuring the winter delicacy known as Echizen crab. Specifically, it uses female snow crabs called "seiko gani" .

Where it is made

Kouno district

Main ingredients

Seiko gani (=female snow crabs), Daikon radish, Miso, Rock laver

"Tobitsuki Dango" is a traditional sweets used to be cooked at home commonly as an offering for ancestors during "obon".

Where it is made

Awara City, Part of Sakai City

Main ingredients

Glutinous rice flour, Rice flour, "Sasage" (=Cowpea), Sugar, Salt

"Decchi Yokan" is a soft sweet red bean jelly familiar as an ordinal taste of local people in Fukui, and served during cold time as a winter food.

Where it is made

All of Fukui Prefecture

Main ingredients

"Koshi-an" (=Mashed red bean paste), Bar-style Kanten (=agar-agar), White sugar, Salt

When they have festivals during mid-May to early July, every home prepared "Kashiwa-mochi" to offer the god of fields.

Where it is made

Obama City, Wakasa Town

Main ingredients

Glutinous rice flour, Short-grain rice, Red beans, Sugar, Salt, Oak leaf

"Otsubo" is one of "shojin ryori" (vegan cuisine for Buddhist monks) to be served to people joining the event, and served with "ozen" (four-legged small tray to serve meals) at "Hoonko".

Where it is made

Reihoku Region

Main ingredients

Red beans, Satoimo (Japanese taro), Sugar, Salt